Sarasotas Cheddar Pickled Cucumber Onion Sandwich Recipes

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ONION SANDWICH



Onion Sandwich image

James Beard took this recipe from his colleagues Irma and Bill Rhode over 60 years ago, but there's something delicate, fresh and unfussy about the sandwich even now. There isn't much to it, so each component really matters: Slice the onions thinly and evenly, season well, and be gentle so you don't squish the bread as you press each sandwich shut. Rolling the edge of the sandwich in chopped parsley (or a mix of parsley and other fresh herbs), gives it a retro styling touch, but it's crucial for flavor, too.

Provided by Tejal Rao

Categories     brunch, lunch, snack, finger foods, sandwiches, appetizer, main course

Time 20m

Yield 12 mini sandwiches

Number Of Ingredients 5

1 loaf challah or brioche, sliced about 1/4-inch thick
1/2 cup mayonnaise
1 to 2 sweet white onions, such as Vidalia
Crunchy sea salt, to taste
1 cup fresh herbs, such as parsley, or a mix of parsley, tarragon and marjoram, chopped

Steps:

  • Using a 1 1/2-inch cutter, cut 24 rounds from the bread and arrange in 12 pairs. Spread each round with mayonnaise.
  • Slice the onions through the equator, evenly and thinly, and put a slice that fits the bread on half the bread rounds. Salt lightly, then cover with a second round of bread.
  • When sandwiches are assembled, spread remaining mayonnaise on a piece of parchment paper, and have the chopped herbs ready in a bowl.
  • Hold a sandwich, and roll the edge in mayonnaise, then in the chopped herbs, covering the edge. Cover and chill for about 1 hour and up to 6 hours before serving.

CHEDDAR, CUCUMBER AND MARMALADE SANDWICHES



Cheddar, Cucumber and Marmalade Sandwiches image

Melissa Clark came up with this recipe in 2011, a sandwich for her daughter, against the one she made for herself with Branston pickle in place of the marmalade. (Branston pickle is a British pickled chutney, made with vegetables, that dates back to the early 20th century.) You can certainly make the grown-up version. But this sweet, salty, cool variety is close to perfect for lunch or a light dinner.

Provided by Melissa Clark

Categories     lunch, weekday, main course

Time 5m

Yield 4 sandwiches

Number Of Ingredients 5

8 slices pumpernickel bread
2 tablespoons butter, softened
2 tablespoons orange marmalade
6 ounces thinly sliced Cheddar or Gruyère or Swiss cheese
1 cup thinly sliced cucumber

Steps:

  • Spread the bread slices with butter and then a very thin layer of marmalade. Top 4 slices with cheese and cucumber and then with the remaining bread.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 8 grams, Sodium 80 milligrams, Sugar 5 grams, TransFat 0 grams

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